Bang Bang Chicken Recipe

Introduction

Bang Bang Chicken is a crispy, flavorful dish that combines tender chicken with a creamy, spicy sauce. It’s quick to prepare and perfect for a satisfying weeknight dinner or a crowd-pleasing appetizer.

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts
• 1 cup cornstarch
• 1 teaspoon salt
• ½ teaspoon cracked pepper
• 2 large eggs
• 1 tablespoon water
• ½ cup mayonnaise
• ¼ cup Thai sweet chili sauce
• ½ teaspoon sriracha (more to taste)

Instructions

1. Step 1: Chop the chicken into bite-sized pieces and pat them dry with a paper towel to remove excess moisture.
2. Step 2: In a shallow dish, combine the cornstarch, salt, and cracked pepper.
3. Step 3: In a second shallow dish, whisk together the eggs and water until smooth.
4. Step 4: Coat each piece of chicken first in the cornstarch mixture, then dip it into the egg mixture, and finally coat it again with cornstarch.
5. Step 5: Spray the air fryer basket with non-stick spray and arrange the coated chicken pieces in a single layer with space between them for air circulation.
6. Step 6: Liberally spray the chicken with non-stick spray to ensure crispiness.
7. Step 7: Air fry at 380°F (193°C) for 5 minutes.
8. Step 8: Flip the chicken pieces, spray again with non-stick spray, and continue cooking for another 4-5 minutes, or until the internal temperature reaches 165°F (74°C).
9. Step 9: While the chicken cooks, whisk together the mayonnaise, Thai sweet chili sauce, and sriracha until the sauce is smooth.
10. Step 10: Taste the sauce and add more sriracha if you prefer extra heat.
11. Step 11: Drizzle the sauce over the hot crispy chicken and serve immediately.

Tips & Variations

• For an extra crispy texture, double coat the chicken by repeating the cornstarch and egg steps one more time.
• Use a meat thermometer to ensure chicken reaches 165°F to avoid under or overcooking.
• Swap out the Thai sweet chili sauce for your favorite spicy glaze or add a squeeze of lime for a tangy twist.
• If you don’t have an air fryer, you can deep fry or oven bake the chicken pieces, adjusting cooking times accordingly.

Storage

Store any leftover Bang Bang Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or oven to maintain crispiness, avoiding the microwave which can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used and will yield a juicier result. Adjust cooking time as thighs may take a bit longer to cook through.

How spicy is the sauce?

The sauce has a mild to moderate spice level depending on the amount of sriracha used. You can adjust the heat to your preference by adding more or less sriracha.

Bang Bang Chicken Recipe

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★★★★★

4.4 from 91 reviews

Bang Bang Chicken is a crispy, tender chicken dish coated in a light cornstarch batter and air fried to perfection, then drizzled with a creamy, spicy-sweet sauce made from mayonnaise, Thai sweet chili sauce, and sriracha. This easy and flavorful recipe combines crunchy texture with bold flavors, perfect as an appetizer or main dish.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Air Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken:

• 1 ½ pounds boneless, skinless chicken breasts
• 1 cup cornstarch
• 1 teaspoon salt
• ½ teaspoon cracked pepper
• 2 large eggs
• 1 tablespoon water

Sauce:

• ½ cup mayonnaise
• ¼ cup Thai sweet chili sauce
• ½ teaspoon sriracha (more to taste)

Instructions

1. Prepare the chicken: Chop the chicken breasts into bite-sized pieces and pat them dry with a paper towel to ensure the coating sticks well.
2. Mix dry ingredients: In a shallow dish, combine cornstarch, salt, and cracked pepper, stirring to mix evenly.
3. Prepare egg wash: In a second shallow dish, whisk together the eggs and water until smooth.
4. Coat the chicken: Dip each chicken piece first into the cornstarch mixture to coat, then into the egg wash, and then back into the cornstarch to create a double coating for extra crispiness.
5. Air fryer setup: Spray the air fryer basket liberally with non-stick spray. Arrange the coated chicken pieces in a single layer, leaving space between them for even air circulation.
6. Spray chicken: Spray the chicken pieces generously with non-stick spray on all sides.
7. Air fry the chicken: Cook the chicken at 380°F (193°C) for 5 minutes.
8. Flip and continue cooking: Flip the chicken pieces over, spray again with non-stick spray, and cook for an additional 4-5 minutes, or until the internal temperature reaches 165°F (74°C).
9. Make the sauce: In a bowl, whisk together mayonnaise, Thai sweet chili sauce, and sriracha until the sauce is smooth and creamy.
10. Adjust spice level: Taste the sauce and add more sriracha if you prefer extra heat.
11. Serve: Drizzle the prepared sauce over the crispy chicken pieces and serve immediately for the best flavor and texture.

Notes

• Ensure chicken pieces are dry before coating to achieve maximum crispiness.
• Do not overcrowd the air fryer basket to allow proper air flow and even cooking.
• Adjust the sriracha amount in the sauce based on your preferred spice level.
• Use a meat thermometer to check doneness to avoid overcooking or undercooking.
• This recipe works well as an appetizer or main course when paired with steamed rice or a fresh salad.

Keywords: Bang Bang Chicken, Air Fryer Chicken, Crispy Chicken, Spicy Chicken, Thai Sweet Chili Sauce, Easy Chicken Recipe